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Lemon & Blueberry Mason Jar Cakes

For base cake mix
  Angel food cake mix 16 Ounce (1 Box)
  Lemon cake mix 18 Ounce (1 Box)
Per jar
  Dry cake mix 6 Tablespoon
  Lemon 1 , zested and juiced (2 Tablespoon Juice)
  Water 2 Tablespoon
  Frozen blueberries 1⁄4 Cup (4 tbs) (No Need To Defrost)
For lemon whipped cream
  Whipping cream 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Lemon 1⁄2 (Juiced)
  Lemon 1 , zested

For the Cake:
In a large zipper top bag add 1 box of angel food cake mix and one box lemon cake mix, mix well. To each jar add 6 tablespoons of angel lemon cake mix, 2 tablespoons lemon juice, 2 tablespoons water and lemon zest. Stir to mix, drop in ½ the blueberries. Microwave uncovered for 90 seconds. Let cool and top with the remaining blueberries and the lemon whipped cream if desired (recipe follows).

For The Whipped Cream
Freeze a metal bowl and beaters for 10 minutes. Add all ingredients to the frozen bowl and whip until soft peaks form. Whipped cream can be made up to 4 hours in advance (do a quick rewhip before serving).

Note: If transporting cake, store whipped topping in a separate container and keep cool, put canning jars on cake for the perfect picnic cake!

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Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5179 Calories from Fat 1908

% Daily Value*

Total Fat 128 g196.7%

Saturated Fat 65 g324.9%

Trans Fat 0 g

Cholesterol 331.4 mg110.5%

Sodium 8010.1 mg333.8%

Total Carbohydrates 916 g305.3%

Dietary Fiber 20.9 g83.6%

Sugars 600 g

Protein 58 g116.1%

Vitamin A 1.8% Vitamin C 188.1%

Calcium 153.2% Iron 56.4%

*Based on a 2000 Calorie diet


Lemon & Blueberry Mason Jar Cakes Recipe